Chocolate Sin Cake with Espresso Cream

Chocolate Sin Cake with Espresso Cream
Chocolate Sin Cake with Espresso Cream is a gluten free and vegetarian recipe with 12 servings. One serving contains 426 calories, 6g of protein, and 30g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up berries, eggs, espresso cream, and a few other things to make it today.

Instructions

1
Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth.
Ingredients you will need
ChocolateChocolate
ButterButter
WaterWater
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Double BoilerDouble Boiler
2
Remove from heat; cool.
3
Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.
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ChocolateChocolate
SugarSugar
EggEgg
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Hand MixerHand Mixer
BowlBowl
4
Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan.
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Wax PaperWax Paper
Cake FormCake Form
5
Place cake pan in a large shallow pan.
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Cake FormCake Form
6
Add hot water to shallow pan to depth of 1 inch.
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WaterWater
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Frying PanFrying Pan
7
Bake at 350 for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set.
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OvenOven
8
Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate.
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WaterWater
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Wire RackWire Rack
Cake FormCake Form
SpatulaSpatula
9
Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.
Ingredients you will need
Mixed BerriesMixed Berries
EspressoEspresso
CreamCream
MintMint
DifficultyHard
Ready In45 m.
Servings12
Health Score1
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